Scottish Shortbread Biscuits Recipe | Best Shortbread Recipe | All Butter Shortbread Biscuits Recipe
Updated: Jan 23
Who doesn't love shortbread? Deliciously buttery, crumbly and very satisfying, this Scottish biscuit is a real treat! And when it's home-made, it's even more delicious!! Trust me!!
My recent trip to Scotland reminded me how much I love these biscuits and sent me on a journey to find the best recipe for shortbread biscuits in my test kitchen! In the video below, I'll share how I make delicious Shortbread Biscuits at home. The video is a little long (because I like to talk!!) But I'll share all my tips and tricks with you. I hope you enjoy these lovely treats!
All Butter Shortbread Biscuits Recipe Cooking Time: 60 Minutes (Approx)
Makes 8-10 Petticoat Biscuits
155g (5oz or about 1 Cup) Plain Flour
30g (1oz or 3 TBSP) Fine Semolina
125g (4oz or 1/2 Cup) Salted Butter (Remove from fridge 30 minutes before using)
60g (2oz or 1/3 Cup) Caster Sugar
Extra Caster Sugar for Sprinkling
In a large bowl, mix the plain flour with the fine semolina so that it is combined well.
Add the butter and rub it in using your finger tips to make crumbs.
Tip: If the butter is left out of the fridge for 30 minutes, this makes it a little easier. But you don't want room temperature butter. You want it cold.
Add the sugar and mix it in with your finger-tips again. Then bring the dough together and knead it lightly so that it forms a smooth dough ball but don’t overwork it.
To make Petticoat Shortbread:
Cut out a circle to fit in your springform pan. I use a 18cm pan.
Roll out the dough on the cut greaseproof or parchment paper so that it covers the whole paper. If using a 18cm pan, the dough will be about 1/2” thick.
Place the parchment paper on the springform pan base and put it into the pan.
Gently press the edges with a fork or your fingers to make the petticoat design. At this point, I like to remove the dough base from the springform pan and cut the petticoat segments into 8 equal parts.
Prick the dough with a fork evenly on each piece so that the fork goes at least halfway through the dough.
Place the prepared dough and base back in the pan so that it keeps its shape while baking.
Cover and refridgerate the dough for 30 minutes.
Bake in a preheated oven at 160º for 40-50 minutes until it is firm to the touch in the centre and fawn in colour.
Remove from the oven and cut again while warm. If the biscuits are still soft in the middle, place them back in the oven to bake for a 10-15minutes, but keep an eye on it. They should feel firm when baked.
Dredge with the caster sugar while it’s still warm.
To make circles or fingers:
Roll the dough out to be a good ¼” thick and cut it into rounds or fingers. Place onto a sheet of parchment/baking paper or a silicone sheet.
Prick with a fork and bake in a 175ºC oven for 20-25 minutes until fawn in colour. As these biscuits are thinner, they'll take less time to cook.
Cool on the tray for 5-10 minutes as they are fragile. Then remove to a wire rack.
Dredge with sugar while still warm. Let them cool completely before enjoying them.